WO2014077019A1

WO2014077019A1 - Sweetness and/or milk flavor enhancer

Info

Publication number: WO2014077019A1
Application number: PCT/JP2013/073476
Authority: WO
Inventors: 渋谷　敦; 実奈吉村; 美奈子平岡; みゆき松嶋; 亜紀寺南; 隆宏徳地; 広志村松; 平岡　香織; 宏厚葉桐; 勤葉名尻; 正博新井
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2012-11-14
Filing date: 2013-09-02
Publication date: 2014-05-22
Also published as: MY171340A; TWI620510B; SG11201502724PA; PH12015500777A1; JP5612234B1; TW201440666A; JPWO2014077019A1; KR102098155B1; CN104780779B; CN104780779A; KR20150083995A

Abstract

[Problem] To provide a sweetness and/or milk flavor enhancer which can increase the sweetness and/or the milk flavor of a cooked product and therefore enables the reduction of the amount of a sweetening agent and/or a milk flavor additive to be used. [Solution] The sweetness and/or milk flavor enhancer according to the present invention contains an oxidized and partially hydrogenated oil or fat having a peroxide value of 25 to 300 as an active ingredient. The content of a trans fatty acid in the oxidized and partially hydrogenated oil or fat is preferably 5 to 75 wt%. The iodine value of the oxidized and partially hydrogenated oil or fat is preferably 35 to 135.

Description

Sweetness and / or milk flavor enhancer

The present invention relates to a sweetness and / or milk flavor enhancer, and more specifically, reduces the amount of sweeteners, milk flavor flavors and the like used by strongly drawing out the taste of carbohydrates and milk fat that coexist in foods. It relates to the enhancement agent that is made possible.

 The trend toward low-calorie foods is increasing due to the increased risk of metabolic syndrome and diabetes accompanying changes in dietary habits. High-calorie components in foods are sugars and milk fat in the ingredients themselves or additives, so foods that use low-calorie ingredients, foods that use sugarless artificial sweeteners, low-fat processed milk, etc. are popular is doing. On the other hand, the unique sweetness and milk flavor of naturally derived saccharides and milk fat contribute to increasing the palatability of food. Therefore, development of a taste enhancer that strongly draws out the taste even when the content of the coexisting taste component is low is desired.

Developments to identify compounds and substances that stimulate taste receptors are underway as physiological research on how human taste receptors distinguish the tastes of ingredients such as sweetness, bitterness, and umami is progressing. ing. The identified compound is used as a taste enhancer that enhances the effect of taste components coexisting in food. For example, Patent Document 1 proposes a sweetness enhancer and a sweetness enhancing method for foods and drinks comprising long-chain highly unsaturated fatty acids and / or esters thereof. According to the invention of Patent Document 1, the sweetness of food and drink can be enhanced by adding it to food. Patent Document 2 proposes a milk flavor imparting or enhancing agent comprising 12-methyltridecanal. Patent Document 3 proposes a milk flavor enhancer or enhancer characterized by containing (Z) -6-octenal as an active ingredient. According to Patent Documents 2 and 3, a sweet creamy flavor unique to dairy products can be imparted by adding them to food.

JP 2009-284859 A JP 2010-158210 A JP 2003-000189 A

An object of the present invention is to provide a novel sweetness and / or milk flavor enhancer. Another object of the present invention is to provide a processed food containing the enhancer and a food cooked using the enhancer or the processed food.

The present inventors diligently studied the above problem, and as a result, discovered that certain oxidized partially hydrogenated fats and oils have the effect of enhancing the sweetness and / or milk flavor of the ingredients or additives. Completed. That is, the present invention provides a sweetness and / or milk flavor enhancer containing an oxidized partially hydrogenated oil having a peroxide value of 25 to 300 as an active ingredient. As used herein, the term “sweetness enhancer” means a substance or composition that acts to enhance the recognition of sweetness by a taste receptor when combined with a sweetening ingredient or sweetener in a foodstuff. “Milk flavor” means a milky taste or milky feeling peculiar to dairy products. Hereinafter, the sweetness and / or milk flavor enhancer is referred to as “enhancement agent”, and the sweetness and / or milk flavor is abbreviated as “sweetness or the like”.

The enhancer preferably has a trans fatty acid content of the oxidized partially hydrogenated oil of 5 to 75% by weight.

The enhancer preferably has a C18: 2 trans isomer content of 5 to 60% by weight in the total constituent fatty acids of the oxidized partially hydrogenated oil.

The enhancer preferably has an iodine value of 35 to 135 in the oxidized partially hydrogenated fat.

It is preferable that the enhancer contains 0.003 to 10% by weight of the oxidized partially hydrogenated fat.

The enhancer is made of, for example, powdered fats and oils.

The above-mentioned powdered fats and oils can be obtained by further powder-drying an emulsion obtained by stirring a mixture containing oxidized partially hydrogenated fats and oils having a peroxide value of 25 to 300, edible fats and oils, emulsifier, powdered base material and water. .

The fat sphere diameter (median diameter) of the powder is preferably 0.2 to 2.0 μm.

The present invention also provides an oil and fat composition containing the enhancer.

The present invention also provides a food product containing the enhancer or cooked using the enhancer.

The present invention also provides a method for producing a sweetness and / or milk flavor enhancer, characterized in that an oxidized partially hydrogenated fat having a peroxide value of 25 to 300 is added as an active ingredient. provide.

The present invention also provides sweetness of cooked food and / or cooking comprising adding a sweetness and / or milk flavor enhancer containing an oxidized partially hydrogenated fat or oil having a peroxide value of 25 to 300 as an active ingredient to a food material. Alternatively, a method for enhancing milk flavor is provided.

The sweetness-enhancing agent is preferably added 0.00002 to 200 times as much as a partly oxidized hydrogenated fat and oil per sugar content. Therefore, the present invention provides a sweetness enhancer containing, as an active ingredient, oxidized partially hydrogenated fats and oils having a peroxide value of 25 to 300, so that the oxidized partially hydrogenated fats and oils are 0.00002 to 200 times the sugar content of the ingredients. A method for enhancing the sweetness of a cooked food comprising adding and cooking.

The food or processed food to which the enhancer of the present invention is added can enhance the sweetness and / or milk flavor of additives such as ingredients and sweeteners. Therefore, if the enhancer of the present invention is used during the production, processing or cooking of food, the amount of additives such as sweeteners added to the food can be reduced while maintaining the sweetness of the food. In addition, it is possible to effectively use ingredients with low sweetness and the like. The enhancer of the present invention is expected to be used as an additive to, for example, low-calorie foods and dairy products.

Hereinafter, an embodiment of the present invention will be described in detail. The enhancer of the present invention contains an oxidized partially hydrogenated oil (hereinafter referred to as “oxidized partially hydrogenated fat”) having a peroxide value (POV) within a certain range as an active ingredient. The POV of fats and oils can be measured according to the method described in “The Japan Oil Chemists' Society, Standard Oil and Fat Analysis Method 2.5.2.1-1996”.

The lower limit of the POV of the oxidized partially hydrogenated fat is 25 meq / kg, preferably 28 meq / kg, more preferably 30 meq / kg, still more preferably 80 meq / kg. When the POV is lower than 25 meq / kg, it may be difficult to extract and enhance the sweetness of the food or additive when a certain amount is added to the food. On the contrary, the upper limit of POV is 300 meq / kg, preferably 280 meq / kg, more preferably 200 meq / kg. If the POV is higher than 300 meq / kg, an unpleasant odor due to the enhancer (hereinafter referred to as “deteriorated odor”) may occur.

The partially hydrogenated fat that is the basis for the oxidized partially hydrogenated fat usually contains several to several tens of weight% of cis-trans isomers and positional isomers of linoleic acid and oleic acid. During the hydrogenation reaction, the unsaturated fatty acid double bond is isomerized from the cis form to the trans form, resulting in by-trans fatty acid as a by-product and a positional isomer from which the double bond has moved. is there.

The trans fatty acid content of the oxidized partially hydrogenated fat is usually 5 to 75% by weight, preferably 7 to 70% by weight, more preferably 45 to 70% by weight. The trans fatty acid content of the enhancer to which this oxidized partially hydrogenated fat is added in the following range is usually from 0.00015 to 7.5% by weight, preferably from 0.005 to 3.3% by weight.

The trans fatty acid content means the sum of C18: 1, C18: 2 and C18: 3 trans isomers when analyzing partially hydrogenated fat using a gas chromatography method. The trans fatty acid content of fats and oils can be measured by gas chromatography according to the American Oil Chemistry Society official method (Ce1h-05).

The content of the C18: 2 trans isomer in the total fatty acids of the above oxidized partially hydrogenated fat is preferably 5 to 60% by weight, more preferably 8 to 50% by weight, still more preferably 15 to 45% by weight. %, Most preferably 30 to 45% by weight. The C18: 1 trans isomer corresponds to all peaks that appear between the C18: 0 peak and the C18: 1 cis isomer peak when the sample is analyzed using gas chromatography. It is a general term for fatty acids. The C18: 2 trans isomer is all that appears between the peak of the C18: 1 cis isomer and the peak of the C18: 2 cis isomer when the sample is analyzed using gas chromatography. It means a general term for fatty acids corresponding to the peak of. If the C18: 2 trans isomer content is less than 5% by weight, an oxidized partially hydrogenated fat that enhances the sweetness of the food may not be obtained. Conversely, when the C18: 2 trans isomer content exceeds 60% by weight, production may be difficult.

The weight ratio of the C18: 2 trans isomer content to the C18: 1 trans isomer content in all the constituent fatty acids of the above partially oxidized hydrogenated fat is preferably in the range of 0.2 to 1.8. If it is out of this range, the enhancer may emit a heat deterioration odor.

The iodine value (IV) of the oxidized partially hydrogenated fat is preferably 35 to 135, more preferably 70 to 130. If the IV is lower than 35, sufficient effects may not be exhibited. Conversely, if the IV is higher than 135, when a certain amount is added to the food, the sweetness of the food or additive is extracted and strengthened. It can be difficult. IV is calculated by the Wiis method at the Japan Oil Chemists' Society. IV can also be determined by simple near infrared analysis. Am. Oil Chem. Soc. A very high correlation is obtained in 76 (6) 693-9 (1999). In the present Example, it computed by the near-infrared analysis method.

Oxidized partially hydrogenated fat is a step of partially hydrogenating fats and oils until the C18: 2 trans isomer content in the total constituent fatty acids is preferably 5 to 60% by weight, and the fats and fats have a peroxide value of 25 to 300 meq / It can be obtained by a production method including a step of oxidizing until kg.

The order of the partial hydrogenation treatment and oxidation treatment of fats and oils is not particularly limited. Preferably, the fat or oil is partially hydrogenated until the C18: 2 trans isomer content in the total constituent fatty acid is preferably 5 to 60% by weight, and then the resulting partially hydrogenated fat is subjected to a peroxide value of 25 to 300 meq. Oxidize until / kg.

Therefore, the oxidized partially hydrogenated fat is preferably obtained by partially hydrogenating oil and fat and oxidizing the obtained partially hydrogenated fat. The partially hydrogenated fat may be subjected to an oxidation treatment after being subjected to a purification step such as decolorization treatment or deodorization treatment according to a conventional method.

The oxidized partially hydrogenated fat and the raw fat / oil for the partially hydrogenated fat are not particularly limited as long as they are used as food, but are preferably edible vegetable oils. Examples of edible vegetable oils include linseed oil, soybean oil, palm oil, walnut oil, egoma oil (seed oil), rapeseed oil, corn oil and the like.

The α-linolenic acid content in the constituent fatty acids of the raw oil and fat is preferably 6% by weight or more, more preferably 30% by weight or more, and more preferably 45% by weight or more. While the effect of the enhancer containing oxidized partially hydrogenated fat is strengthened, the deterioration odor of the cooked product can be kept low. There is no particular upper limit for the α-linolenic acid content in the total constituent fatty acids of the raw fats and oils, but it does not exceed 70% by weight with normal edible fats and oils.

Oils with high α-linolenic acid content are linseed oil, sesame oil (seed oil) and walnut oil. In particular, linseed oil and sesame oil contain 50% by weight or more of α-linolenic acid, and therefore it is desirable to include one or two of these in the raw oil.

Raw material fats and oils may be combined with one or more of the above fats and oils. Oils and fats obtained by transesterification, fractionation, etc., and mixtures thereof may be used.

Partially hydrogenated fat can be produced by a conventional hydrogenation reaction. For example, 0.01 to 0.3% by weight of a nickel catalyst or the like is added to edible vegetable fats and oils of raw material fats and oils, and a hydrogenation reaction is performed under conditions of a temperature of 120 to 220 ° C. and a hydrogen pressure of 0.01 to 0.3 MPa. Do.

In order to obtain an enhancer having strong sweetness and the like, the above-described raw material fat with a high α-linolenic acid content is used, for example, the following selective conditions: nickel catalyst (catalyst addition amount 0.05 to 0.3% by weight) ), The hydrogenation reaction is preferably performed at a reaction temperature of 170 to 210 ° C. and a hydrogen pressure of 0.01 to 0.2 MPa. More preferably, the catalyst is a low-activity nickel catalyst (for example, a catalyst that has been used once or more in the hydrogenation reaction, or a product name SO650 (manufactured by Sakai Chemical Industry Co., Ltd.)), and a catalyst addition amount of 0.1 It is carried out at a reaction temperature of 190 to 210 ° C. and a hydrogen pressure of 0.01 to 0.1 MPa.

In the oxidation treatment, fats and oils are usually heated at a temperature of 50 to 200 ° C., preferably 100 to 200 ° C., more preferably 100 to 180 ° C. It is not always necessary to blow air at the time of heating, but by blowing a constant amount (for example, 0.2 to 1.0 L / min) while stirring at a constant speed (for example, 50 to 350 rpm). Thus, it can be efficiently oxidized in a short time to a predetermined peroxide value. Oxidation for a short time can also prevent the generation of deteriorated odor. The peroxide value of partially hydrogenated fat (purified) before oxidation treatment is usually 0.

The base oil for diluting the oxidized partially hydrogenated fat may be added to the enhancer of the present invention. Base oil will not be specifically limited if it is an edible oil and fat. Examples of base oils include palm oil, palm kernel oil, palm oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter and other vegetable oils, lard, etc. Animal oils and the like. In addition, processed oils and fats such as these fractionated oils (mid melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.) and transesterified oil can be used. Moreover, these edible fats and oils can use 1 type (s) or 2 or more types.

Additives commonly used in edible fats and oils can be added to the enhancer of the present invention. Examples of the additive include emulsifiers such as lecithin, diglyceride, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester and polyglycerol fatty acid ester; powdered base materials such as sugar, protein and peptide; Stabilizers such as casein, sodium caseinate, acid casein; pH adjusters such as sodium hydroxide; corn syrup, partially hydrogenated starch, glucose, fructose, maltose, sucrose, oligosaccharides, ribose, trehalose, isomaltose, erythritol , Maltitol, xylitol, sorbitol, aspartame, sucralose, etc .; milk flavor, butter flavor, cheese flavor, yogurt flavor, coffee flavor, tea flavor, cinnamon flavor Flavors such as chamomile flavor; flavor oils such as spearmint oil, clove oil, peppermint oil; flavoring agents comprising aldehydes such as acetaldehyde, benzaldehyde, butyraldehyde, citral, neral, decanal, ethyl vanillin, vanillin, butyraldehyde, hexanal; Spices; antioxidants such as tocopherol, vitamin C palmitate, lignan and oryzanol; antifoaming agents such as silicone; physiologically active substances such as coenzyme Q and the like.

The content of oxidized partially hydrogenated fat in the enhancer of the present invention is usually 0.003 to 10% by weight, preferably 0.01 to 10% by weight, more preferably 0.05 to 5% by weight. %.

The oil content in the enhancer of the present invention (total of oxidized partially hydrogenated fat and base oil) is usually 5 to 100% by weight, preferably 20 to 100% by weight.

The form of the enhancer of the present invention can be liquid, emulsion (water-in-oil (W / O) type or oil-in-water (O / W) type), solid (powder, granules, flakes, blocks, etc.). The enhancer of the present invention preferably consists of powdered fats and oils.

The particle size of the powder or granule is usually 0.3 to 3 mm, preferably 0.5 to 2 mm. The thickness of the flakes is usually 0.2 to 3 mm, preferably 0.5 to 2 mm.

The fat sphere diameter (median diameter) of the powdered oil / fat is usually 0.2 to 2.0 μm, preferably 0.3 to 1.8 μm.

The enhancer of the present invention can be prepared by an appropriate method depending on the form. For example, an enhancer composed of a liquid or solid oil is obtained by mixing oxidized partially hydrogenated fat together with an appropriate base oil and additives. Depending on the choice of base oil, it can be adjusted to liquid or solid.

An enhancer comprising an emulsion can be obtained by stirring and mixing a mixture containing oxidized partially hydrogenated fat, edible fat (base oil), emulsifier, other additives and water with an emulsifier. The oil content of the emulsion is usually 10 to 90% by weight.

The enhancer consisting of powder and granulated fats and oils is a dry powdered emulsion obtained by stirring and mixing an oxidized partially hydrogenated fat, a mixture containing edible fats and oils (base oil), emulsifier, powdered base material and water. Is obtained. Examples of dry pulverization include spray drying of emulsion and freeze pulverization.

The present invention also provides a food containing an enhancer (hereinafter referred to as processed food) or a food cooked using the enhancer (hereinafter referred to as cooked food).

Specific examples of the processed food include adjusted powder (tempura powder, deep-fried chicken powder, okonomiyaki powder, chijimi powder, cake mix, hot cake mix, donut mix, adjusted powdered milk, whey powder, etc.), roux (curry, stew, hayashi) Etc.), Instant cooked foods and drinks (instant noodles, instant soup, instant miso soup, instant coffee, instant cocoa, etc.), retort foods (curry, stew, pasta sauce, soup, etc.), refrigerated / frozen foods (doughnuts, french fries, tangs) Fried, croquette, pork cutlet, tonkatsu, fried fish, squid rings, onion rings, gratin, pizza, fried rice, pilaf, udon, ramen, meat bun, dumplings, etc., processed meat products (ham, bacon, sausage, hamburger, grilled pork, seasoned Meat, roast beef, steak, etc.), processed fishery products (fish meat soup) Sage, kamaboko, mentaiko, green onion, salt, shrimp paste, etc., seasonings (miso, sauce, tomato sauce, seasoning sauce, mayonnaise, dressing, ponzu, flavor oil, Chinese food ingredients, chicken glass sauce, bouillon ), Confectionery and bakery (potato chips, chocolate, cookies, cakes, pies, biscuits, crackers, gummy, chewing gum, nougat, toffee, caramel, candy, bread, Danish, etc.), confectionery ingredients (chocolate spread) , Chocolate coating agent, apricot tofu, dessert mix such as pudding, jelly, etc.), dairy products (dairy drinks, fermented milk drinks, butter, cream, processed cheese, processed foods with cheese, etc.), milk Product alternatives (margarine, shortening, fat Spreads, non-dairy creamer, coffee cream, whipped cream, etc.), frozen desserts (ice cream, jelly, pudding, etc.) and the like.

The processed food can be produced by a conventional method according to the food used and its form, except that the enhancer of the present invention is added.

Enhancer is added to, for example, the inside or surface of food, batter liquid, blender liquid, pickle liquid, tumbling liquid, or the like. Further, the enhancer is added to stir-fried oil, cooked rice oil or the like.

The amount of the enhancer added to the processed food is usually 0.003 to 10% by weight, preferably 0.008 to 5% by weight, more preferably 0.005% by weight as the content of the oxidized partially hydrogenated fat. 008 to 3% by weight, particularly preferably 0.008 to 1% by weight.

As long as the enhancer of the present invention is added, the processed food does not require the materials to be used or special conditions, and can be produced by a conventional method.

Specific examples of the cooked food include sugar beet, fried food, non-fried food-like food, dairy products, soft drinks, confectionery and the like obtained by cooking the processed food.

The above-mentioned cooked food can be cooked or manufactured by a conventional method without requiring the materials to be used or special conditions other than cooking or manufacturing using the enhancer of the present invention.

Hereinafter, the present invention will be described in more detail based on examples. In addition, the following examples do not limit the present invention.

[Preparation Examples 1 to 12]
Oxidized partially hydrogenated fats used in the examples, and partially hydrogenated fats and oxidized fats and oils used in the comparative examples were prepared.
1. Preparation of raw oil and fat The following three raw oils and fats were prepared.
Linseed oil: manufactured by J-Oil Mills Co., Ltd., iodine value of 186.7, and α-linolenic acid content of 55.3%,
Soybean oil: manufactured by J-Oil Mills Co., Ltd., iodine value 130, α-linolenic acid content 7.2%,
Palm oil: manufactured by J-Oil Mills Co., Ltd., iodine value of 52.9, and α-linolenic acid content of 0%

2. Partial hydrogenation treatment The above-mentioned raw material fat was subjected to partial hydrogenation treatment under the following conditions so as to obtain a desired iodine value.
Catalyst Product name SO-650 (Nickel content 14% by weight, manufactured by Sakai Chemical Industry Co., Ltd.)
Addition amount of catalyst 0.13%
Reaction temperature 200 ℃
Hydrogen pressure 0.05MPa
Agitation speed 700 rpm

3. 1. Partial oxidation hydrogenation treatment The partially hydrogenated fat obtained in (1) was oxidized according to the following procedure. First, 250 g of partially hydrogenated fat is put into a 500 mL stainless beaker, immersed in an oil bath with an oil temperature of 110 ° C., heated and stirred while blowing air, and forced until the desired peroxide value shown in Table 1 is reached. Oxidized.

Oxidized soybean oil and extremely hardened hydrogenated palm oil (manufactured by J-Oil Mills Co., Ltd.) were also prepared.

4). Composition analysis Each fats and oils were analyzed in the following procedures.
4.1 Iodine Value The iodine value of the fats and oils obtained in 1 to 3 was measured using a near-infrared analyzer (product name: near-infrared analyzer, model number Model 5000, manufactured by Nireco Corporation). The results are shown in Table 1.

4.2 Peroxide Value The peroxide value was measured according to the method described in “Japan Oil Chemists' Society, Standard Oil Analysis Method 2.5.2.1-1996”. The results are shown in Table 1.

4.3 Trans-fatty acid content After making the said fats and oils fatty acid methyl ester by the boron trifluoride methanol method, the fatty acid composition was analyzed by the gas chromatography (GC) method. The GC measurement conditions are shown below.
GC device Product name GC2010 (manufactured by Shimadzu Corporation)
Column SP-2560 (100 m × 0.25 mm × 0.2 μm) (manufactured by Spelco)
Inlet temperature 250 ℃
Carrier gas Helium (29.1 ml / min)
Split ratio 25: 1
Column temperature 180 ° C. 55 min → (8 ° C./min)→220° C. 5 min
Detector Hydrogen flame ion detector (260 ° C)

The obtained GC chromatogram was obtained by analyzing the fatty acids represented by peak numbers 1 to 7, 13 to 27, and 30 to 33 in FIG. 5 of “Journal of oleo science Vol. 50, No. 5 (2001), 339-352”. Next, the trans fatty acid content, the C18: 1 trans isomer (t18: 1) content, and the C18: 2 trans isomer (t18: 2) content are calculated from the peak areas corresponding to the following peak numbers. did. The results are shown in Table 1.
Trans fatty acids: fatty acids represented by peak numbers 1 to 7, 13 to 27 and 30 to 33 in FIG.
C18: 1 trans isomer (t18: 1): fatty acids represented by peak numbers 1 to 7 in FIG.
C18: 2 trans isomer (t18: 2): fatty acids represented by peak numbers 13 to 27 in FIG.

In the following examples, unless otherwise stated, oxidized partially hydrogenated linseed oil having an IV of 113 was used.

[Examples 1 and 2] <Corn cream soup (1)>
Commercially available corn cream soup (product name: cup soup corn cream, manufactured by Ajinomoto Co., Inc., sugar content (%) when prepared according to the cooking method of the product is 9.1%), And 0.01% by weight of oil and fat having different POV) (0.0011 times per sugar content). The cooked product was sampled, and the sweetness, milk flavor and deteriorated odor of the corn cream soup were evaluated according to the following criteria. The sensory evaluation results of the cooked product are shown in Table 2. The sugar content (%) was a value measured as a BRIX value by “Pocket Sugar Content Meter PAL-J” manufactured by Atago Co., Ltd., and was measured under the same conditions. Moreover, the value of the added sugar when blended with white sucrose is substantially the same as the sugar content. Moreover, the addition amount (times) of the oxidized partially hydrogenated oil / fat per sugar content of the food material is a value obtained by dividing the added amount (% by weight) of the oxidized partially hydrogenated oil / fat with respect to the food material by the sugar content (%).

The evaluation criteria for various tastes are as follows.
<Sweetness>
4: Feels very strong compared to control 3: Feels stronger than control 2: Feels slightly stronger than control 1: Feels the same as or weaker than control <milk flavor>
4: Feels very strong compared to the control 3: Feels stronger than the control 2: Feels slightly stronger than the control 1: Feels the same as or weaker than the control <Deteriorated odor>
4: I do not feel at all 3: Slightly feel 2: Feel a little 1: Feel strong

In Table 2, the sweetness and milk flavor of the cooked food using oxidized soybean oil (Comparative Example 1) or partially hydrogenated soybean oil (Comparative Example 2) did not differ from the cooked product using the control soybean oil, or I felt a little stronger. On the other hand, the sweetness and milk flavor of the cooked product (Example 1) using oxidized partially hydrogenated fat increased significantly compared to the control. The same effect was obtained even when the raw material fat for oxidized partially hydrogenated fat was changed from soybean oil (Example 1) to linseed oil (Example 2). Therefore, it can be said that the enhancer of the present invention has a sweetness and / or milk flavor enhancing effect regardless of the origin of the raw oil.

[Examples 3 to 5] (Change of POV)
In Example 2, a cooked product was prepared and evaluated in the same procedure as in Example 2, except that oxidized partially hydrogenated linseed oil having different POV values shown in Table 3 was used. The results are shown in Table 3.

From Table 3, it can be seen that the enhancer of the present invention has an effect when the POV of oxidized partially hydrogenated fat is in the range of 30 to 280. When the POV is 120 or more, sweetness and milk flavor appear strongly in the food. Further, when the POV is 280 or more, a slightly deteriorated odor is generated in the food.

[Examples 6 to 11] <Corn cream soup (2)>
In Example 4, a cooked product was prepared and evaluated in the same procedure as in Example 4 except that the amount of oxidized partially hydrogenated linseed oil was changed to the amount shown in Table 4. The results are shown in Table 4.

From Table 4, the enhancement effect appeared when the content of the enhancer (oxidized partially hydrogenated fat) of the present invention was 0.005% by weight or more. In addition, by adding 0.0005 to 0.11 times the oxidized partially hydrogenated fat per sugar content of the food, a sweetness enhancing effect was obtained, and the effect was significant at 0.001 times or more.

[Examples 12 to 15] <Corn cream soup (3)>
In Example 1, the cooked food was prepared and evaluated in the same procedure as in Example 1 except that the fats and oils to be added were changed to fats and oils having different amounts of IV and trans fatty acids as shown in Table 5. The results are shown in Table 5.

From Table 5, it can be seen that the enhancer of the present invention has an effect when the amount of trans fatty acid in the oxidized partially hydrogenated fat is 7.3% by weight or more. The effect of the enhancer was high when the amount of trans fatty acid was 57% by weight or more, and the effect was particularly high when the t18: 2 content was 37.2% by weight or more.

[Examples 16 to 17] <Sugar water>
The water and fats shown in Table 6 were added to water in which sugar was dissolved to 10% by weight (sugar water), and evaluated by adding 0.005% by weight (0.0005 times per sugar content). The results are shown in Table 6.

From Table 6, the effect of enhancing sweetness cannot be obtained even when oxidized soybean oil is added to sugar water. On the other hand, the oxidized partially hydrogenated fat obtained a sweetness enhancing effect regardless of the raw material of the hydrogenated fat. Moreover, it turns out that oxidation partial hydrogenation fat itself does not have milk flavor.

[Examples 18 to 21] <Whipped cream using vegetable fat>
Super white sugar was added to a commercially available whipped cream (product name: Sujata whipped (using vegetable fat), manufactured by Tokyo Meiraku Co., Ltd.), and whipped cream (added sugar content: 10% by weight, specific gravity: 3.9 g) / Ml, product temperature: 9.3 ° C.) and the fats and oils listed in Table 7 were added for evaluation. The results are shown in Table 7.

Table 7 shows that the whipped cream using vegetable fat added with 0.01% by weight or more of the enhancer of the present invention consisting of oxidized partially hydrogenated fat can obtain a significant enhancement effect as compared with the control soybean oil. In addition, the enhancer added sweetened enhancing effect by adding at least 0.001 to 0.1 times oxidized partially hydrogenated linseed oil per saccharide.

[Examples 22 to 25] <Daily product whipped cream>
Whipped cream (added sugar content: 20% by weight, specific gravity: 4.7 g) prepared by adding ordinary white sugar to commercially available cream (Product name: Special Hokkaido Pure Cream 35 (dairy product), manufactured by Takanashi Dairy Co., Ltd.) / Ml, product temperature: 6.4 ° C.) and the fats and oils listed in Table 8 were added for evaluation. The results are shown in Table 8.

From Table 8, whipped cream added with 0.01% by weight or more of the enhancer of the present invention consisting of oxidized partially hydrogenated fat can obtain a significant enhancement effect as compared with the control soybean oil. In addition, the enhancer had a sweetness enhancing effect by adding at least 0.0005 to 0.05 times the oxidized partially hydrogenated fat per sugar. Furthermore, as a result of comparison with Table 7, the enhancer of the present invention can obtain a good enhancing effect regardless of whether the whipped raw material is a vegetable fat or a dairy product and the amount of added sugar.

[Example 26] <Miso>
0.2 g of fat and oil obtained by dissolving 1% by weight of oxidized partially hydrogenated linseed oil (POV 170) in rapeseed oil in 20 g of commercially available miso (product name: Marcome-kun with miso soup stock, manufactured by Marcome Co., Ltd., sugar content 41.9%) (Addition of 0.0002 times per sugar content) or rapeseed oil 0.2 g was sampled to evaluate sweetness and salty taste. The results are shown in Table 9. The evaluation criteria for saltiness are as follows.
<Salt taste>
4: Feels very strong compared to control 3: Feels stronger than control 2: Feels slightly stronger than control 1: Feels the same as or weaker than control

From Table 9, it can be seen that the sweetness and saltiness of miso added with the enhancer of the present invention are significantly enhanced compared to the rapeseed oil of the control.

[Example 27] <Tomato sauce>
0.2 g of fat and oil obtained by dissolving 1% by weight of oxidized partially hydrogenated linseed oil (POV 170) in rapeseed oil in 20 g of commercial tomato sauce (product name: pizza sauce of ripe tomato, manufactured by Kagome Co., Ltd., sugar content 17.2%) The sweetness of tomato sauce obtained by adding 0.0006 times the sugar content) or 0.2 g of rapeseed oil was evaluated. The results are shown in Table 10.

From Table 10, it can be seen that the sweetness of the tomato sauce to which the enhancer of the present invention is added is significantly enhanced compared to the control rapeseed oil. In addition, the tomato sauce added with the enhancer had the effect of removing the vinegar and becoming mellow.

[Example 28] <Ponzu>
0.2 g of fats and oils in which 1% by weight of oxidized partially hydrogenated linseed oil (POV 170) is dissolved in rapeseed oil in 20 g of commercially available ponzu (product name: Ajipon, manufactured by Mitsukan Co., Ltd., sugar content 25.9%) 0.0004 times addition) or rapeseed oil 0.2g was added, and the sweetness of the ponzu was evaluated. The results are shown in Table 11.

From Table 11, it can be seen that the sweetness of ponzu added with the enhancer of the present invention is significantly enhanced as compared with the control rapeseed oil. In addition, the ponzu added with the enhancer also had the effect of removing the vinegar and becoming mellow.

[Example 29] <Carreru>
To 14 g of commercially available curry roux (product name: Golden Curry Half, manufactured by SB Foods Co., Ltd.), add 2.2 g of fat or oil or 2.2 g of rapeseed oil in which 1% by weight of oxidized partially hydrogenated linseed oil (POV 170) is dissolved in rapeseed oil. The sweetness of curry (sugar content (%): 9.0%) obtained by dissolving it in 200 g of hot water was evaluated (added 0.001 times per sugar content). The results are shown in Table 12.

From Table 12, it can be seen that the sweetness of Carreru to which the enhancer of the present invention is added is significantly enhanced compared to the control rapeseed oil.

[Examples 30 to 31] <Doughnut>
A donut dough (added sugar content: 17% by weight) shown in Table 13 was prepared. To 940 g of this donut dough, 0.7 g of oxidized partially hydrogenated linseed oil (POV 170) (0.004 times added per sugar content) or 0.7 g of rapeseed oil was added and mixed.

The cake donut which fried the said dough with palm oil of 180 degreeC for 1 minute 40 seconds was evaluated. The results are shown in Table 14.

Table 14 shows that the sweetness and milk flavor of the donut to which the enhancer of the present invention is added are significantly enhanced compared to the control rapeseed oil.

Furthermore, the donut which hung chocolate on some fried donuts was evaluated. The results are shown in Table 15. The standard of chocolate flavor is as follows.
<Chocolate flavor>
4: Feels very strong compared to control 3: Feels stronger than control 2: Feels slightly stronger than control 1: Feels the same as or weaker than control

From Table 15, it can be seen that the chocolate donut with the enhancer of the present invention significantly enhances the chocolate flavor in addition to the sweetness and milk flavor.

[Example 32] <Flavor oil>
To 100 g of commercially available flavor oil (product name: SavorUp butter flavor oil, manufactured by J-Oil Mills Co., Ltd.), 0.3 g of oxidized partially hydrogenated linseed oil (POV 170) or 0.3 g of rapeseed oil was added, Each obtained flavor oil. 3% by weight of each of the above flavor oils was added to the egg liquid in which 100 g of whole egg, 15 g of milk and 0.5 g of salt were mixed, and mixed well to obtain a scrambled egg dough (sugar content of 3.8%). Using 5 g of rapeseed oil as the bedding oil, scrambled eggs were prepared and sampled by conventional methods. The evaluation results of the obtained flavor oil are shown in Table 16.

Table 16 shows that the sweetness and milk flavor of the flavor oil to which the enhancer of the present invention is added are significantly enhanced compared to the control rapeseed oil. Moreover, it turned out that the milk flavor enhancement effect is acquired also with respect to flavor.

[Examples 33 to 36] <Butter>
50 ° C. rapeseed oil, commercially available butter (product name: Snow Brand Hokkaido Butter, Snow Brand Megmilk Co., Ltd., sugar content 0.2%), and oxidized partially hydrogenated linseed oil (POV 170) are blended in the proportions shown in Table 17. Dissolved. Table 17 shows the evaluation results of the oil after cooling to room temperature.

From Table 17, it can be seen that the sweetness and milk flavor of fats and oils to which the enhancer of the present invention is added are significantly enhanced as compared with the control. Further, when oxidized partially hydrogenated linseed oil was added, the same flavor (sweetness, milk flavor and salty taste) was obtained even if the amount of butter was reduced to 1/4. Further, from comparison between Example 33 and the control, it can be seen that the effect can be obtained even if the amount of oxidized partially hydrogenated fat per sugar content is 100 times.

Furthermore, when commercially available bread (product name: super-ripe 8 pieces, Shikishima Bread Co., Ltd.) was cut into 1/4, 1 ml of each of the fats and oils listed in Table 17 was applied, and the flavor was similarly evaluated. Results similar to those described in 17 were obtained. Therefore, it was found that the fats and oils to which the enhancer of the present invention was added were sweet even when applied to bread and the milk flavor was significantly enhanced compared to the control. Furthermore, it was found that if oxidized partially hydrogenated linseed oil was added, the same flavor (sweetness, milk flavor and salty taste) could be obtained even if the amount of butter was reduced to ¼.

[Example 37] <Fried vegetable batter batter>
A tempura batter obtained by dissolving 100 g of commercially available tempura powder (product name: Nisshin Tempura Flour, Nisshin Flour Milling Co., Ltd.) in 150 g of cold water was obtained. 112g of onion, 32g of carrot and 16g of 3rd beans were cut into 5mm width and 3cm length, dusted, and 250g of vegetable kneaded rice sprinkled with 90g of tempura batter was added to oxidized partially hydrogenated linseed oil (POV 170) 2 g of oil and fat dissolved in 1% by weight of rapeseed oil or 2.5 g of rapeseed oil were added, respectively, and fried in tempura oil by a conventional method to prepare fried vegetables (sugar content of vegetables 7.8%). The results are shown in Table 18.

From Table 18, it can be seen that the sweetness of the fried vegetables with the enhancer of the present invention added to the tempura batter is significantly enhanced compared to the control rapeseed oil.

[Examples 38 to 40] <Margarine>
In the composition shown in Table 19, the water phase was added to the oil phase kept at about 60 ° C. while stirring to pre-emulsify, and then cooled and kneaded through a bottor to prepare a table type margarine. To 99 g of table type margarine, 1 g of rapeseed oil or a part of which was replaced with oxidized partially hydrogenated linseed oil as shown in Table 20 was added. Table 20 shows the results of evaluation for each flavor (sweetness, milk flavor, deteriorated odor).

From Table 20, it can be seen that the sweetness and milk flavor of margarine to which 0.025% by weight or more of the enhancer of the present invention is added are significantly enhanced as compared with the rapeseed oil of the control. In particular, by adding 0.05% by weight or more of the enhancer, the effect of enhancing sweetness and milk flavor was high.

[Examples 41 to 43] <Bread>
The fats and oils shown in Table 22 were added to the fats and oils (palm oil: palm olein (IV67) = 7: 3) to prepare test fats and oils. The pull fat type bread was manufactured by mixing the test fats and oils with the bread ingredients by the method shown in Table 21 in the usual manner. The flavor (sweetness, milk flavor, deteriorated odor) after 1 day of baking was evaluated. The results are shown in Table 22.

From the above results, the sweetness and milk flavor of bread are enhanced by adding 0.042% by weight or more of the enhancer of the present invention as oxidized partially hydrogenated fat to the dough material of bread.

[Examples 44 to 46] <Cookie>
The fats and oils shown in Table 24 were added to the fats and oils (palm oil: palm olein (IV67) = 7: 3) to prepare test fats and oils. Test fats and oils were blended according to Table 23 to prepare a cookie dough. After forming into an ice box mold, the cookies were baked by a normal method. Table 24 shows the evaluation results of the flavor (sweet taste, milk flavor, deteriorated odor) one day after baking.

From the above results, the sweetness and milk flavor of the cookies are enhanced by adding 0.06% by weight or more of the enhancer of the present invention as an oxidized partially hydrogenated fat to the cookie dough material.

[Examples 47 to 49] <Chocolate>
A part of the cocoa butter (product name: cocoa butter 201, manufactured by Meiji Co., Ltd.) was added so that the amount of oxidized partially hydrogenated fat in the chocolate was as shown in Table 26. The chocolate dough was prepared by blending the amounts shown in Table 25. The dough was made into caledo-type chocolate (milk chocolate) by the slab tempering method (production method: oil / fat dissolution / mixing / refining / conching / tempering / molding) and aged at 17 ° C. for 10 days. The chocolate after aging was evaluated. The results are shown in Table 26.

From the above results, it can be seen that the sweetness and milk flavor of chocolate are enhanced by adding the enhancer of the present invention to the dough of chocolate at 0.05% by weight or more as oxidized partial hydrogenated fat.

[Example 50] <Stew>
1. Preparation of powdered oil and fat A composition for powdered oil and fat was obtained by blending oxidized partially hydrogenated linseed oil (POV 120) in the proportion shown in Preparation Example 13 of Table 27. The oil content of this composition was 45% by weight. 50 parts by weight of water was added to 50 parts by weight of this composition and stirred to obtain an O / W type emulsion. The obtained emulsion was further dried and powdered using a spray dryer (product name: B-290, manufactured by Nihon Büch) to obtain a powdered fat. The prepared powdered oil and fat had an oil content of 45% and a particle size of 1 μm. Moreover, as shown in Preparation Example 14, powdered fats and oils to which no oxidized partially hydrogenated linseed oil (POV 120) was added were prepared in the same procedure as Preparation Example 13 (oil content 45%, particle size 1 μm).

2. Evaluation of powdered fats and oils 442.5 g of water was weighed in a hand pan and boiled over a fire. After stopping the fire, 57.5 g of a commercially available stew mix (granule type) (product name: stew mix <cream>, manufactured by House Foods Co., Ltd.) was added and mixed well. The stew was prepared by heating on low heat for 2 minutes. Powdered fats and oils were previously weighed in a container to the amount shown in Table 28, and 100 g of stew was added (sugar content 5.6%). Stir well until dissolved. The evaluation results of the obtained stew are shown in Table 28.

From the above results, it can be seen that the sweetness and milk flavor of stew are enhanced by adding 0.01% by weight of the enhancer of the present invention consisting of powdered fats and oils to the stew as oxidized partial hydrogenated fat.

[Examples 51 to 52] <Soup (1)>
88.7 g of hot water was added to 11.3 g of commercially available soup (product name: Knorr (registered trademark) cup soup corn cream, manufactured by Knorr Foods Co., Ltd., 7.8% sugar content), and stirred well. Furthermore, the evaluation result of the soup which added the amount of powdered fats and oils shown in Table 29 and stirred well and melt | dissolved is shown in Table 29.

From the above results, it can be seen that the sweetness and milk flavor of the soup are enhanced by adding 0.005% by weight or more of the enhancer of the present invention as oxidized partially hydrogenated fat to the soup.

[Examples 53 to 54] <Soup (2)>
To 13 g of commercially available soup (product name: Knorr (registered trademark) cup soup cold corn potage, manufactured by Knorr Foods Co., Ltd.), 87 g of milk was added and stirred well. Furthermore, the amount of powdered fats and oils shown in Table 30 is added, stirred well, and the evaluation results of the dissolved soup are shown in Table 30.

[Examples 55 to 56] <Cocoa>
83.3 g of hot water was added to 16.7 g of commercially available instant cocoa (product name: milk cocoa, manufactured by Morinaga Seika Co., Ltd., sugar content 14.6%), and the mixture was stirred well. Further, Table 31 shows the evaluation results of cocoa well added with the amount of powdered fats and oils shown in Table 31 and well stirred.

From the above results, it can be seen that the sweetness and milk flavor of cocoa are enhanced by adding 0.005% by weight or more of the enhancer of the present invention as oxidized partial hydrogenated fat to cocoa.

[Examples 57 to 58] <Hot cake>
16.7 g of whole eggs and 33.3 g of milk were put in a bowl and mixed well. 50.0 g of a commercially available hot cake mix (product name: hot cake mix, manufactured by Morinaga Seika Co., Ltd., sugar content: 34.2%) is added, and a predetermined amount of powdered fats and oils shown in Table 32 are added and stirred, A dough was prepared. Table 32 shows the evaluation results of the hot cake obtained by baking the dough of the hot cake on a hot plate heated to 160 ° C.

From the above results, it can be seen that the sweetness and milk flavor of the hot cake are enhanced by adding 0.05% by weight or more of the enhancer of the present invention as oxidized partially hydrogenated fat to the hot cake dough.

[Examples 59 to 60] <Doughnut>
Add 21.7 g of whole egg, 4.4 g of sugar, 8.7 g of melted butter, 65.2 g of commercially available hot cake mix (manufactured by Morinaga Seika Co., Ltd.), and the amount of powdered fats and oils shown in Table 33 to the bowl. Stir and prepare dough dough. The donut dough was stretched to a thickness of 10 mm with a rolling pin. Table 33 shows the evaluation results of the donuts that were cut from the dough and fried in 180 ° C oil.

From the above results, it can be seen that the sweetness and milk flavor of the donut are enhanced by adding 0.05% by weight or more of the enhancer of the present invention as an oxidized partially hydrogenated fat to the donut dough.

[Examples 61 to 63] <pudding>
11.1 g of pudding (product name: Puriner, manufactured by House Foods Co., Ltd., sugar content 24.2%), 88.9 g of milk, and powdered fats and oils in the amounts shown in Table 34 were added to the pan. While stirring, heat on medium heat, boil to low heat and boil for about 1 minute. Poured into a container and cooled in a refrigerator to make pudding. Table 34 shows the evaluation results of pudding.

From the above results, it can be seen that the sweetness and milk flavor of the purine are enhanced by adding 0.003% by weight or more of the enhancer of the present invention as oxidized partial hydrogenated fat to the purine.

[Examples 64 to 66] <Whipped cream>
15.1 g of commercially available whipped cream base (product name: simple whipped, manufactured by Snow Brand Megmilk Co., Ltd., sugar content: 38.2%), 28.3 g of hot water, and predetermined amounts of powdered fats and oils shown in Table 35 were added to the bowl. Furthermore, 56.6 g of milk was added to the mixture and stirred for 1 minute and 30 seconds to prepare whipped cream. Table 35 shows the evaluation results of the whipped cream.

From the above results, it can be seen that the sweetness and milk flavor of the whipped cream are enhanced by adding 0.003% by weight or more of the enhancer of the present invention to the whipped cream as an oxidized partially hydrogenated fat. After refrigerated storage for 24 hours, the sweetness enhancing effect and milk flavor enhancing effect were maintained, although somewhat inferior.

[Examples 67 to 68] <Apricot Tofu>
A predetermined amount of 15.1 g of apricot tofu base (product name: Kenichi Chen Apricot Tofu, manufactured by Kyoritsu Foods Co., Ltd., sugar content 18.3%), 28.3 g of boiling water, and powdered fats and oils shown in Table 36 are added to the pan. Stir for 30 minutes. 56.6 g of milk was added to the mixture and stirred. Table 36 shows the evaluation results of annin tofu obtained by pouring into a container and cooling in a refrigerator.

From the above results, it can be seen that the sweetener and milk flavor of apricot tofu are enhanced by adding 0.01% by weight or more of the enhancer of the present invention as an oxidized partially hydrogenated fat to apricot tofu.

[Examples 69 to 70] <Coffee (1)>
Instant coffee (product name: Blendy, manufactured by Ajinomoto General Foods Co., Ltd., sugar content 1.5%) 1.38 g and a predetermined amount of powdered fats and oils shown in Table 37 were poured into hot water 98.62 g and stirred to make coffee. It was. Table 37 shows the evaluation results of the coffee.

From the above results, it can be seen that the sweetness and milk flavor of coffee are enhanced by adding 0.005% by weight or more of the enhancer of the present invention as an oxidized partially hydrogenated fat to instant coffee.

[Examples 71 to 72] <Coffee (2)>
Commercial instant coffee (Product name: Blendy, Ajinomoto General Foods Co., Ltd., sugar content 1.5%) 1.35 g, Commercial creaming powder (Product name: MARIM Half, Ajinomoto General Foods Co., Ltd., sugar content 2.4%) 2 0.03 g and a predetermined amount of powdered fats and oils shown in Table 38 were poured into hot water 96.62 g and stirred well to make coffee. Table 38 shows the evaluation results of the coffee.

[Example 73] <Creaming Powder (ICP)>
1. Preparation of Creaming Powder (ICP) A composition for creaming powder was obtained, in which oxidized partially hydrogenated linseed oil (POV 120) was blended in the proportion shown in Preparation Example 15 in Table 39. The oil content of this composition was 45% by weight. 50 parts by weight of water was added to 50 parts by weight of this composition and stirred to obtain an O / W type emulsion. The obtained emulsion was further powdered into a dry powder using a spray dryer (B-290, manufactured by Nihon Büch) to obtain an ICP. The prepared ICP had an oil content of 20% and a particle size of 0.5 μm. Further, as shown in Preparation Example 15, an ICP to which no oxidized partially hydrogenated linseed oil (POV 120) was added was prepared in the same procedure as Preparation Example 16 (oil content 20%, particle size 0.5 μm).

2. Evaluation of ICP When the ICP of Preparation Example 15 or 16 was eaten as it was, as shown in Table 40, the ICP of Preparation Example 15 had enhanced sweetness and milk flavor than the ICP of Preparation Example 16.

Claims

Sweetness and / or milk flavor enhancer containing an oxidized partially hydrogenated oil having a peroxide value of 25 to 300 as an active ingredient.
The sweetness and / or milk flavor enhancer according to claim 1, wherein the trans fatty acid content of the oxidized partially hydrogenated oil is 5 to 75% by weight.
2. The sweetness and / or milk flavor enhancer according to claim 1, wherein the content of C18: 2 trans isomer in the total constituent fatty acids of the oxidized partially hydrogenated fat is 5 to 60% by weight.
The sweet taste and / or milk flavor enhancer according to claim 1, wherein the iodine value of the oxidized partially hydrogenated fat is 35 to 135.
The sweetness and / or milk flavor enhancer according to claim 1, comprising 0.003 to 10% by weight of the oxidized partially hydrogenated oil.
The sweetness and / or milk flavor enhancer according to claim 1, comprising powdered fats and oils.
7. The emulsion obtained by further stirring the emulsion obtained by stirring a mixture containing an oxidized partially hydrogenated oil / fat having a peroxide value of 25 to 300, an edible oil / fat, an emulsifier, a powdered base material, and water. The sweetness and / or milk flavor enhancer described.
The sweetness and / or milk flavor enhancer according to claim 7, wherein the powder has a fat globule diameter (median diameter) of 0.2 to 2.0 µm.
An oil / fat composition containing the sweetness and / or milk flavor enhancer according to claim 1.
A food containing the sweetness and / or milk flavor enhancer according to claim 1 or cooked using the enhancer.
A method for producing a sweetness and / or milk flavor enhancer, characterized in that an oxidized partially hydrogenated oil having a peroxide value of 25 to 300 is added as an active ingredient.
A method for enhancing sweetness and / or milk flavor of cooked food, comprising adding a sweetness and / or milk flavor enhancer containing an oxidized partially hydrogenated oil having a peroxide value of 25 to 300 as an active ingredient to cooking ingredients .
Cooking by adding a sweetness enhancer containing an oxidized partially hydrogenated oil with a peroxide value of 25 to 300 as an active ingredient to the ingredients so that the oxidized partially hydrogenated oil is 0.00002 to 200 times the sugar content of the ingredients. A method for enhancing the sweetness of a cooked food comprising: